Pan-Seared Boneless Chicken Thighs
Boneless skinless thighs seared with good contact for a crispy outside. More forgiving than breast and perfect for bowls.
EasyPrep: 5 minCook: 12 minServes 4Stovetop
Ingredients
- ●2 lbs boneless skinless chicken thighs
- ●Olive oil or avocado oil
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
Assembly
- 1.Pat chicken thighs dry with paper towels.
- 2.Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- 3.Heat a pan over medium-high heat with a little oil.
- 4.Place thighs in the pan and press down with a spatula for good contact.
- 5.Cook about 5 minutes per side until you get a nice crust and the internal temp is right.
- 6.Let rest for a few minutes before serving.
- 7.Serve whole, sliced for bowls or salads, or top with any Playbook sauce.
Photo coming soon
The Story
“Boneless skinless thighs are more forgiving than chicken breast because the higher fat content keeps them moist even if you cook them a minute or two longer than ideal. Get the pan hot, press them down for good contact — same instinct as the butter-basted steak — and you'll get a great crust. These are perfect for meal prep, bowls, or slicing on top of salads. Top with any sauce from the Playbook — buffalo, chipotle mayo, or the charred jalapeno salsa would all be excellent.”
